Mason Jar Noodle Meal Prep (Printable)

Layered mason jar noodle meal with fresh veggies, protein, and savory sauce for fast, customizable lunches.

# Components:

→ Noodles

01 - 7 oz dried ramen or rice noodles

→ Protein

02 - 7 oz cooked chicken breast, tofu, or cooked shrimp, diced

→ Vegetables

03 - 1 cup shredded carrots
04 - 1 cup thinly sliced red or yellow bell peppers
05 - 1 cup baby spinach or kale
06 - 1/2 cup thinly sliced scallions
07 - 1/2 cup bean sprouts

→ Sauce

08 - 4 tbsp soy sauce (use tamari for gluten-free)
09 - 2 tbsp rice vinegar
10 - 2 tbsp sesame oil
11 - 1 tbsp honey or maple syrup
12 - 2 tsp Sriracha or chili sauce (optional)
13 - 1 clove garlic, minced
14 - 1 tsp fresh ginger, grated

→ Toppings (optional)

15 - 2 tbsp chopped cilantro
16 - 2 tbsp roasted peanuts or cashews, chopped
17 - 1 tbsp sesame seeds
18 - Lime wedges

# Directions:

01 - Cook noodles according to package instructions, then drain and rinse under cold water to halt cooking. Set aside.
02 - In a small bowl, whisk soy sauce, rice vinegar, sesame oil, honey, Sriracha (if using), garlic, and ginger until fully combined.
03 - Divide the sauce evenly among four large mason jars (approximately 25 fl oz each).
04 - Layer each jar by adding diced protein over the sauce, followed by shredded carrots, sliced bell peppers, greens (spinach or kale), scallions, and bean sprouts. Top with cooked noodles.
05 - Seal jars tightly and refrigerate until ready to serve.
06 - Before eating, remove lid, add desired toppings, pour about 1/2 cup hot water into the jar, let sit 2-3 minutes, then stir well and enjoy directly or transfer to a bowl.

# Expert Advice:

01 -
  • Four complete lunches made in one afternoon, leaving you free to actually relax on weekends.
  • Everything stays crisp because the vegetables sit above the sauce until you're ready to eat.
  • You can swap proteins and vegetables based on what's in your fridge, so it never gets boring.
02 -
  • Cold noodles are essential—if they're even slightly warm when you layer them, they'll start breaking down and your jar becomes mush by day two.
  • The sauce at the bottom creates a waterproof seal that keeps vegetables above it crisp; don't skip this step or everything turns soft and sad.
  • Pour hot water, not boiling water—boiling water will turn your vegetables to mush in seconds while hot tap water does the job gently.
03 -
  • Make your sauce in double or triple batches and store it in a jar in the fridge—having it ready means last-minute meal assembly takes literally five minutes.
  • Toast your own peanuts or cashews if you have time; store-bought roasted ones are good, but homemade tastes like actual food.
  • Warm the noodles separately if you want a hot noodle bowl instead of a room-temperature one—just fish them out before assembling the jar, warm them, then pour the contents of the jar over them.
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